October
31, 2006
Little
Rock - The Arkansas Department of Health and Human Services, Division of Health is investigating four cases of salmonella infection which may be linked to a possible nationwide outbreak. The Centers for Disease Control and Prevention (CDC) reports that 19 states are involved in the investigation.
The type of salmonella—Salmonella typhimurium—involved in the nationwide outbreak is one of the most common strains. This particular strain is seen with frequency in Arkansas. Because of this, the Division is trying to determine if Arkansas’ four cases are random cases or cases that have some common source or link to the national outbreak.
In 2005, 735 cases of salmonella infection were reported to the Division of Health. So far in 2006, Arkansas is reporting 803 cases. Of those, 236 were the type of salmonella involved in the nationwide outbreak; only four cases match the exact DNA fingerprint of those cases in the nationwide outbreak.
Salmonella is a bacterial infection that usually affects the intestines and occasionally the bloodstream. It is one of the more common causes of foodborne illness with several hundred cases occurring in Arkansas each year. Most cases occur in the summer months and are seen as single cases, clusters, or outbreaks. The bacteria are spread by eating or drinking contaminated food or water or by contact with infected people or animals.
People exposed to the salmonella bacteria may have diarrhea, cramping, fever, nausea, vomiting and headache. Some people may have very mild or no symptoms, but some infections can be quite serious, especially in the very young or elderly. The symptoms generally appear 12 to 36 hours after exposure. Anyone who is experiencing symptoms such as these should see a physician.
How can samonella infection be prevented?
- Always treat raw poultry, beef, and pork as if they are contaminated and handle accordingly
- Wrap fresh meats in plastic bags at the market to prevent blood from dripping on other foods
- Refrigerate foods promptly
- Wash hands thoroughly after handling raw meat
- Cutting boards and counters used for preparation should be washed with soap and water immediately after use to prevent cross contamination with other foods
- Avoid eating raw or undercooked meats
- Make sure that the correct internal cooking temperature is reached particularly when using a microwave
- Avoid eating raw eggs or undercooking foods containing raw eggs
- Avoid using unpasterized milk
- Encourage careful handwashing after toileting, diapering, and before and after food preparation
- Make sure children wash their hands often, especially after handling pets
For more information, visit the Arkansas Division of Health Web site at www.healthyarkansas.com.
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